The cocoa contributes to the overall richness of the sauce, allowing the spicy flavors to mellow without adding overt sweetness. Serve over a bed of rice with a fresh green salad.


  • 2 pork tenderloin (1 pound each)
  • 1 teaspoon oil
  • 1/2 cup onion (chopped)
  • 1 clove garlic (minced)
  • 1 cup chili beans (Mexican-style, drained)
  • 1/4 cup chili sauce
  • 1/4 cup raisins
  • 2 tablespoons water
  • 1 tablespoon peanut butter
  • 1 teaspoon unsweetened cocoa
  • salt (to taste)
  • 1 dash ground cinnamon
  • 1 dash cloves


  1. Place tenderloins in shallow baking pan in a 425 degree F. oven. Roast for 20 minutes, or until internal temperature is 145 degrees Fahrenheit, followed by a 3-minute rest time.
  2. Heat oil in skillet over medium heat. Saute onion and garlic in oil for 3-4 minutes. Prepare mole by combining onion and garlic with remaining ingredients in blender or food processor; mix until almost smooth. Place sauce mixture in saucepan and heat over low temperature, stirring frequently until warm. Slice pork and serve with mole.
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